Heat olive oil in medium saucepan and place rosemary in the bottom. Let the rosemary stalk steep in the oil for around 5 minutes. The rosemary will start to almost “fry” in the oil. You are infusing the oil with the rosemary flavor.

Remove the rosemary stem and discard. Pour half of the oil out into a ramekin to pour over popped popcorn later.

In a heated pan, pour corn kernels, cover with lid. Watch carefully and once all kernels have popped, remove and transfer to a large serving bowl. Drizzle with rosemary oil and salt.